Jennifer Mastroianni: Repurposing pecan and pumpkin pie

Check out these recipes for repurposing pecan and pumpkin pie into gourmet milkshakes.

By Jennifer Mastroianni

Times Reporter

By Jennifer Mastroianni

Posted Nov. 23, 2012 at 12:01 AM
Updated Nov 23, 2012 at 11:17 PM

By Jennifer Mastroianni

Posted Nov. 23, 2012 at 12:01 AM
Updated Nov 23, 2012 at 11:17 PM

Soups, stews, tetrazzinis, panninis. These are among the myriad ways to deplete excess turkey.

But what about an overabundance of other feast foods? Such as pie and sweet potato casserole? Help is here. Check out these recipes for repurposing pecan and pumpkin pie into gourmet milkshakes, and turning your casserole into tasty muffins.

Now what about leftover oyster stuffing, or Jell-O salad with carrots and raisins? Sorry, you’re on your own.

Leftover Pumpkin Pie Milkshake

2 cups vanilla ice cream, slightly softened

1⁄3 cup milk

1⁄4 t pumpkin pie spice or ground cinnamon

Slice cold baked pumpkin pie, cut into chunks (from 9-inch pie)

Whipped cream, if desired

Cinnamon sticks, if desired

In blender, place ice cream and milk. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary. Pour into 2 glasses; top with sweetened whipped cream and pecans. Serve immediately. (For future shakes, individually wrap pie slices and store in freezer).

Leftover Pecan Pie Milkshake

2 cups vanilla ice cream, slightly softened

1⁄3 cup milk

Slice cold baked pecan pie, cut into chunks (from 9-inch pie)

Whipped cream, if desired

Toasted pecan halves or chopped pecans, if desired

In blender, place ice cream and milk. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary. Pour into 2 glasses; top with sweetened whipped cream and pecans. Serve immediately. (For future shakes, individually wrap pie slices and store in freezer).

Leftover Sweet Potato Muffins

Yields: 2 dozen

2 cups self-rising flour

2 cups sugar

2 teaspoons ground cinnamon

1 egg

2 cups leftover sweet potatoes, from casserole

3⁄4 cup canola oil

Glaze:

1 cup confectioners’ sugar

2 T plus 1 1⁄2 t 2 percent milk

1 1⁄2 t butter, melted

1 t vanilla extract

1⁄2 t ground cinnamon

Preheat oven to 375 F. In a small bowl, combine the flour, sugar and cinnamon. In another bowl, whisk the egg, sweet potatoes and oil. Stir in dry ingredients just until moistened.

Fill greased muffin cups two-thirds full. Bake for 15–18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, combine glaze ingredients; drizzle over warm muffins.